Appetizer Recipes

Scallops with Rainbow Chard

Scallops with Rainbow Chard



Scallops with Rainbow Chard

Serves: 4


2 tablespoons Flanigan Farms chopped walnuts
3 tablespoons Napa Valley organic olive oil divided
2 cloves Melissa’s organic garlic minced
2 10 to 12 leaves total rainbow Swiss chard stems and ribs separated from leaves stems and ribs sliced into 1/2 inch pieces leaves coarsely torn
1/2 teaspoon Le Saunier de Camargue Fleur de Sel sea salt divided
1/2 teaspoon black pepper divided
12 jumbo scallops rinsed well and patted dry
2 ounces Melissa’s organic shallots minced
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon water
1 teaspoon Grey Poupon Dijon mustard
1 1/4 teaspoons minced thyme
4 tablespoons raisins preferably organic


Toast walnuts in a large nonstick skillet over medium heat, about three minutes, until just fragrant. ?Transfer to a dish to cool and carefully wipe out skillet with a dry towel.

Heat one tablespoon olive oil over medium high heat in a large pot. ?Add Swiss chard stems and cook, covered, about three minutes. ?Uncover and add garlic and chard leaves, toss to coat leaves with oil. ?Cover and cook until just wilted, about three more minutes. ?Season with 1/4 teaspoon each salt and pepper and toss well. ?Transfer to a serving dish and spread out to make a bed for the scallops, keep warm while you cook the rest of the dish.

Season tops and bottoms of scallops with remaining salt and pepper. ?Heat one tablespoon olive oil in the nonstick skillet over medium high heat. ?Add scallops and cook three minutes on each side, turning once. ?Arrange on the bed of chard.

Add final tablespoon of olive oil to the nonstick skillet and add minced shallot, saut?ing one minute. ?Add the wine, lemon juice, water, mustard, thyme and raisins. ?Bring to a boil and cook two minutes to thicken slightly. ?Pour sauce over scallops and chard. ?Sprinkle walnuts on top and serve.?